Chickpea, Gamtae, and Yuja Scones (Kong Gamtae Yuja Scone)

Photo: Korea Ministry of Food and Drug Safety

Chickpea, Gamtae, and Yuja Scones (Kong Gamtae Yuja Scone)

Name: Chickpea, Gamtae, and Yuja Scones (Kong Gamtae Yuja Scone)
Cuisine: South Korea
Ingredients: 175 g Main ingredients > boiled chickpeas (1); 210 g soy milk; 70 g coconut oil; 56 g yuja peel (citron peel); 280 g rice flour; 105 g almond flour; 3.5 g gamtae powder (Korean seaweed powder); 105 g Filling > yuja bean paste; 50 g boiled chickpeas (2)

콩감태유자 스콘

Dessert

DessertsCourse

228kcal · per serving

Not spicySpice

🌱 VeganGluten-free

Jump to recipe ↓

Recipe

Chickpea, Gamtae, and Yuja Scones (Kong Gamtae Yuja Scone)

Not spicyVeganGluten-freeContains: soy, nuts

Ingredients Tap an ingredient to check it off

Servings1

Main ingredients > boiled chickpeas (1)주재료 > 삶은 병아리콩①
175 g
soy milk두유
210 g
coconut oil코코넛오일
70 g
yuja peel (citron peel)유자필
56 g
rice flour쌀가루
280 g
almond flour아몬드가루
105 g
gamtae powder (Korean seaweed powder)감태가루
3.5 g
Filling > yuja bean paste앙 금 > 유자앙금
105 g
boiled chickpeas (2)삶은 병아리콩②
50 g

Nutrition per serving

228kcal

32.4gCarbs

6.4gProtein

8.1gFat

29.7mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Blend the boiled chickpeas (1), soy milk, and coconut oil in a blender until smooth.
Put in a bowl and mix in the yuja peel.
Sift in the rice flour, almond flour, and gamtae powder and mix to make the dough.
Shape the dough into a 10-12 cm round, mix the yuja bean paste with the boiled chickpeas (2), and spread it over the dough.
Cut into 4-5 pieces and place on a baking pan.
Bake in an oven preheated to 175°C at 170°C for 20 minutes to finish.

💡 TipChickpeas and gamtae powder boost the flavor, and sodium and sugars are reduced.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.